Biscuits - - Page 2

Look at that! Biscuits that actually get browned. AND they tasted GOOD. These tasted almost like the real thing. These were made with Bob’s Red Mill Gluten Free Biscuit and Baking Mix. It was reasonably priced, and makes a lot of biscuits. A big batch of biscuits took 2 1/2 cups of mix, 1/2 cup of Crisco, and 3/4 cup of milk. (You can also use water). I served these buttered with a pot of chili. I will definitely be buying this mix again. I may even experiment with it this week to see if it will make dumplings. As in chicken and dumplings. I sure hope so.

I have been really impressed with the small independently owned grocery stores in Kanab
because I have been able to get cookies, bread mix, cracker, and other gluten free items there, even though Kanab is such a small town. Last week when we were at Honey’s Jubilee in town, I told the cashier as I was checking out, “I want to thank y’all for having such a good selection of gluten free items here. It has made my stay in the area so much better because I am able to get the things I need here, instead of having to always go to St. George.” And she said, “The owner of the store has Celiac.” Well, there ya go, that explains everything.

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It has been almost a year since I started eating gluten free. It has been that long since I had a biscuit. Well, at least since I had a GOOD biscuit. And let me tell you, I know good biscuits. Not that popped out of a can, stuck together kind that you just stick in the oven and bake. My first husband’s mother, Pauline, could make some dang good biscuits. She is who taught me how to make them. Even my mother, the Original FabGrandma, said once that I could make better biscuits than she could. So, you can imagine my tragic, heartfelt loss over biscuits made of wheat flour that I can no longer eat.

Last week, my daughter, the Fabulous Gluten Free Becca, sent me an email with a gluten free biscuit recipe enclosed. She said, “Mom, you have GOT to try these. They are SO GOOD!! So for dinner last night, I mixed up a batch of them. Jim and I sort of fought over the last one. I didn’t cook all of them last night, so after he left this morning, I baked two more for my breakfast. And then I cooked the rest of the batch for dinner tonight. I managed to get a picture of the last one, only after telling Jim “Don’t you dare eat that last biscuit!”

I do not know where on the internet Becca got this recipe, but if you are the originator of it, thank you so much. E-mail me and I will gladly give you the well-deserved credit for this creation. I have never used the Pamela’s Baking/Pancake mix before. I sort of choked up on the price tag—at $7.49 for a 24-ounce bag it was expensive even for gluten free stuff, but I was determined to try this recipe. I’m glad I did. The recipe makes 12 medium sized biscuits. I left mine in the oven for the full 15 minutes. They turned out crispy and browned on the bottom and so light, fluffy, and moist on the inside, I thought I was eating one of Pauline’s cathead biscuits from back in 1972. And the dough refrigerated well. The ones I baked this morning and tonight were just as good as the first ones last night.

Cheddar Garlic Gluten Free Biscuits

2 cups Pamela’s Baking/Pancake mix
1/2 cup shortening
2/3 cup Milk
1 cup grated cheddar cheese
a few shakes of garlic powder

Mix the shortening with the baking mix with a fork or your fingers, until it is about the size of peas. Add in the cheese and mix again with a fork or your fingers until the cheese is all mixed in. Add the rest of the ingredients and stir well. Drop by rounded tablespoons on a greased pan.

Coating/topping:
4 tbs melted butter
1 tsp garlic powder
1/2 tsp parsley
Coat the top of biscuits with this right before you put them in the oven
bake at 375 for 10-15 min

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Another Gluten Free Biscuit

MMMM, Gluten Free Biscuits!